Baby Greens with Green Grapes, Hot-Sweet Pecans, and Gorgonzola Vinaigrette

Makes 6 Servings


  • 2 Tablespoons Butter
  • 1/4 Cup Brown Sugar
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Water
  • 1 Cup Pecan Halves
  • 1/2 Cup Extra Virgin Olive Oil
  • 3 Tablespoons White Wine Vinegar
  • 4 Ounces Gorgonzola Cheese, Crumbled (About 1 Cup Crumbled)
  • 1/4 Teaspoon Black Pepper, Ground
  • 1/2 Teaspoon Salt
  • 8 Ounces Baby Greens Salad Mix, or A Mix of Your Favorite Lettuces (About 6 Big Handfuls)
  • 2 Cups SUPERIOR SEEDLESS® Brand Grapes, Separated and Rinsed


  • Butter a metal cookie sheet and set aside.
  • In non-stick frying pan, combine first set of ingredients.
  • Bring to a boil over medium-high heat.
  • Stir until sugar is dissolved, about 2 minutes.
  • Mixture will be bubbly and foamy looking – BE CAREFULL – THIS IS EXTREMELY HOT!
  • Add pecan halves and stir while cooking for one and a half minutes
  • Remove pecans to cookie sheet and spread to separate. Let cool thoroughly.
  • Whisk together dressing ingredients until combined.
  • To assemble salad, toss greens with grapes, nuts and vinaigrette.

Nuts can be done in advance, keep stored in airtight container.
Dressing can be made in advance and stored refrigerated.

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